ESSENTIAL: Oatmeal Bread

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* Exported from MasterCook *

 

Oatmeal Bread

 

Recipe By : The Essential Vegetarian Cookbook by Diana Shaw, page 405

Serving Size : 16 Preparation Time :0:00

Categories : Breads Grains And Cereals

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup rolled oats plus 2 cups water -- (not instant)

OR 2 cups leftover cooked oatmeal

1 tablespoon dry active yeast -- (1 packet)

2 tablespoons brown sugar -- PLUS

1 teaspoon brown sugar

1/4 cup warm water -- (98 to 115F.)

2 teaspoons salt

3 cups whole wheat flour

2 cups unbleached all-purpose or bread flour

plus more as needed

1/2 cup warm milk -- (98 to 115F.)

 

Makes 2 loaves: serves 16

 

TOTAL TIME: about 3 hours, 30 minutes, including time for the dough to rise

TIME TO PREPARE: 40 minutes

COOKING TIME: 50 minutes

DO AHEAD: you can make the oatmeal up to 3 days in advance. Refrigerate

until ready to use

REFRIGERATION/FREEZING: do not refrigerate. Freeze up to 6 months

 

What's good in a bowl is great in a bread as well. You're best off making

this bread in a food processor, Mixmaster, or bread machine because the

dough tends to be too soft and sticky to knead by hand.

 

In a medium saucepan, combine the oats and 2 cups water and bring the

mixture to a boil over medium-high heat. Cook, stirring often, until you

have a thick porridge, about 5 minutes. Set it aside to cool. If you

already have oatmeal prepared, skip this step.

 

In a large mixing bowl, combine the yeast and brown sugar. Add the 1 1/4

cup warm water, and set aside for 5 minutes, until bubbly. In a separate

bowl stir together the salt, whole wheat flour, and 2 cups all-purpose or

bread flour. Add the oatmeal and milk to the yeast mixture, and stir in

the flour mixture 1 cup at a time, until you have a dough with enough body

to knead. You may have to add more flour, but add it 1/2 cup at a

time. The dough should be a bit sticky, so don't add enough to make it stiff.

 

Knead the dough on a lightly floured surface or in a food processor or

Mixmaster until it's supple and elastic, about 10 minutes, or until it

forms a ball around the blade or dough hook. Transfer the dough to a

lightly greased bowl, cover with a light towel, and let rise in a

draft-free place until doubled, about 1 hour.

 

Heat the oven to 375F.

 

Punch down the dough, and knead it to press out the airholes, about 3

minutes. Divide the dough in two, and pat each into a fat log. Place each

in a lightly greased 8 X 4 X 2-inch loaf pan. Cover loosely with a towel

and let the dough rise again until doubled, about 35 to 40 minutes.

 

Bake until golden brown, and the bread, sounds as if it's hollow when it is

tapped on the bottom, about 50 minutes.

 

Turn the bread out of the loaf pans and let the loaves cool on a rack for

20 minutes before slicing.

 

BREAD MACHINE OPTION: Place all of the ingredients in your breadmaker

according to the manufacturer's instructions. Once the dough has risen,

take it out of the machine, shape it as directed in the recipe, and

continue to follow the recipe from that point.

 

Per serving, calories 187, protein 6.7g, carbohydrate 38.7g, fat 1g,

cholesterol 0mg, sodium 273mg, 5% calories from fat. Good source of iron.

 

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